Middle Eastern · Dessert
Rosewater Almond Pastry Pies
A Middle Eastern-leaned individual pastry where a buttery shortcrust cradles a dense almond and honey filling perfumed with cardamom, finished with a honey-rosewater glaze and crushed pistachio. The floral glaze and warm spice give it a perfume closer to baklava than to a Western custard pie, while the shortcrust keeps it structured enough to hold and eat by hand.
$1
25 minsPrep
24 minsCook
69 minsTotal
MediumLevel
Nutrition per serving
615Calories
13.4gProtein
41.7gFat
53.5gCarbs
22.3gSugar
5.8gFiber
152mgSodium
98mgChol
14gSat Fat
395mgPotassium
128mgCalcium
3.2mgIron
0.1mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Riesling Wine
local
Turkish Coffee
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub the chilled cubed butter into the sifted flour and sugar until the mixture resembles coarse breadcrumbs, then bind with the iced water into a smooth dough; wrap and chill for 20 minutes.
2
Roll the dough thinly on a lightly floured surface and line two 8cm individual tart tins, trimming the excess and pricking the bases with a fork.
3
In a bowl, combine the almond flour, chopped almonds, honey, melted butter, beaten egg yolk, ground cardamom and lemon juice into a thick, spoonable paste.
4
Divide the almond filling evenly between the two lined tins, smoothing the tops level with the back of a spoon.
5
Bake at 180C/350F for 22-25 minutes until the crust is golden and the filling is set and lightly puffed, then transfer to a wire rack.
6
While the pies are still warm, brush the tops generously with the warmed honey-rosewater glaze so it soaks lightly into the surface.
7
Once cooled to room temperature, scatter the crushed pistachios over each pie and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour, sifted, crust
- 32g32g Butter, chilled and cubed, crust fat
- 6g6g Sugar White, crust sweetener
- 14g14g Water, iced, crust binder
- 55g55g Almond Flour, filling base
- 22g22g Almond, roughly chopped, filling texture
- 28g28g Honey, filling sweetener
- 14g14g Butter, melted, filling fat
- 9g9g Egg Yolk, beaten, filling binder
- 1g1g Cardamom, ground, spice
- 4g4g Lemon Juice, filling brightness
- 14g14g Honey, warmed, mixed with rosewater essence, glaze, 1
- 10g10g Pistachio, crushed, for garnish, garnish, 1
